Chicken and Vege Pies
Recipe supplied by: Karen Myors
Ingredients
- 500 g Cubed Chicken Thighs
- 1 Onion, chopped finely
- 1 Carrot, chopped finely
- 1 Celery Stick, chopped finely
- 1 Zucchini, chopped finely
- 250 g Mushrooms, chopped
- 1 tspn Garlic, crushed
- Salt & Pepper & seasonings
- 1/2 cup Chicken Stock
- 4 Tblspn Flour
- 50 g Butter
- 300 ml Milk
- Oil
- Shortcrust for bottoms & Puff Pastry for lids of pies
Method
- Fry chicken until sealed and add veges
- Cook 2 minutes, add stock and boil
- Add garlic, S&P and seasonings
- Add butter and flour, cook 3 minutes
- Slowly add milk and then simmer for 5 minutes
- Cool thoroughly
- Put in pie cases and cook 30-40 minutes in an 180C oven
- Makes approx 10 small pies
- Foil pie cases can be used for pastry bases or a muffin tin
Cooking Tips & Tricks
To serve
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- Preparation time:
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- Nutrition Facts:
- Recipe Uploaded: 21.07.2015
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